This is very yummy, but breaking down a fresh coconut is also a tall ask. I think you could easily substitute dried coconut strips and get largely the same effect, maybe with a bit less crunch. Adapted from Yotam Ottolenghi’s Flavor.

Ingredients

• 2 very ripe plantains, peeled, sliced in half widthways and lengthways
• 4 T olive oil
• 2 t soft light brown sugar
• 1/2 t fresh ginger, peeled and finely grated
• 3/4 t ground cinnamon
• 1/2 t ground cumin
• 1/2 t cayenne pepper
• 1/2 t ground nutmeg
• 1/2 small coconut, thinly sliced on a mandolin or by hand (90g)
• 2 limes, 1 tsp zest and 2 T juice (use the rest as wedges)
• 1 jalapeno, deseeded and julienned
• 1 apple, skin on, core removed and julienned
• 15 g unsalted butter
• 1/2 c cilantro, roughly chopped
• 1/2 c mint, roughly chopped

Instructions

1. Heat the oven to 350F.
2. In a bowl, combine plantain, 3 T oil, 2 t sugar, 1/4 t ginger, 1/2 t cinnamon, 1/2 t cumin, cayenne, and nutmeg. Mix to coat, then set aside to marinate for at least an hour.
3. In a medium bowl, mix coconut, lime zest, lime juice, apple, and chilli with 1/4 t ginger, 1/2 t cinnamon, 1 T oil, and a pinch of salt.
4. Melt butter in a large cast-iron (or nonstick, ovenproof) pan on a high heat.
5. Once the butter is hot, lift plantains from marinade and into the pan, reserving oil and spices in the bowl (you’ll use these later).
6. Reduce heat to medium-high and fry for three minutes, turning plantains every so often, until they’re crisp and golden-brown all over.
7. Transfer to oven and roast for three minutes more.
8. Add coriander/mint mixture to plantain bowl and toss herbs in remaining oil and spice marinade.
9. Divide plantain and salsa between four plates and serve with a wedge of lime.